Dry the fish well with paper towels, put it on a wire rack over a sheet tray and place in the refrigerator for 30 minutes to an hour. Remove them from the refrigerator and coat each piece of fish with olive oil. Sprinkle with kosher salt and pepper, dried thyme, and paprika. Place the fish in a baking dish, roasting pan, or sheet tray.

Preheat the oven to 375°F. When the oven is ready, place the dish with the seasoned fish in the hot oven and roast the fish for 20 minutes (or until the fish reads 145°F internal temperature). The fish should be somewhat flaky, not chewy at all, but not dried out.

Place a sauce pan over medium heat, then add the peppercorns. Toast the peppercorns for a minute or two, then add the olive oil and shallots. Cook until the shallots are opaque, but not browned. Add the lemon zest and white wine and stir. Cook for a minute or so and then strain the mixture through a fine mesh sieve into a small bowl, pressing on the solids to extract all of the liquid. Discard the solids.

Wipe the saucepan down to remove any solids left behind. Return the strained liquid to the pan and cook on medium to medium-low heat until the bubbles get bigger and you have about 2 Tablespoons of liquid left. Then, add the lemon juice and a pinch of kosher salt. Remove from the heat and wait 30 seconds. Whisk in the cold butter 1 piece at a time. Continue adding the butter until it is fully incorporated. If the pan gets too cold to melt the butter, put the pan back over low heat for a minute and continue the process. Remove the pan from the heat if at all possible so as not to make the sauce too hot or it will separate. Once the butter is incorporated, add the Calabrian chili paste and whisk. Taste for seasoning and adjust as needed.